Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability...

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Veröffentlicht in:	Journal of food science and technology 2023-03, Vol.60 (3), p.906-915
Hauptverfasser:	Lavanya, B. Swetha, Sreejit, V., Preetha, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid production Alginic acid Antioxidants Calcium chloride Chemistry Chemistry and Materials Science Chemistry/Food Science Encapsulation Fermented food Food Food contamination Food Science Hydrophobicity Lactic acid Microencapsulation Nutrition Original Original Article Probiotics S.I: International Conference on Recent Trends in Food Process Engineering Sector in virtual mode on 10th and 11th December 2020 Sodium Sodium alginate Traditional foods
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